RISOTTO AL SALTO
The Italian kitchen is famous for superior ingredients, and for letting nothing go to waste. This recipe for risotto al salto, which uses leftover, day-old risotto, is a perfect example: You start with a creamy, well-made saffron risotto, then make a crispy delicious cake from it the next day. I'm not the first to notice that many people make more risotto than they need just so they can have extras for this golden perfection the next day.
Provided by Gabrielle Hamilton
Categories dinner, lunch, grains and rice, appetizer, main course, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Bring the stock to a simmer in a medium saucepan. Add the saffron threads and a healthy pinch of salt, and continue to simmer, 2 to 3 minutes. Set aside.
- Meanwhile, melt 3 tablespoons unsalted butter in a large enameled or heavy-bottomed pot over medium heat. Add the onions and sweat them, stirring occasionally, until soft and translucent, 6 to 8 minutes.
- Add the rice, and stir to coat with the onion-butter mixture, then add the wine, and continue to stir until the wine is evaporated, about 1 minute.
- Add 2 cups of the warm saffron-chicken stock, and stir continuously until nearly all the stock is absorbed into the rice, 13 to 15 minutes. Continue adding about 1/2 cup of stock at a time, stirring constantly until the stock is absorbed into the rice before adding more, until the rice is creamy and tender yet still al dente, about 18 minutes total. (You may not need to use all of the stock.)
- Remove the risotto from the heat, stir in the Parmesan and the remaining 1 tablespoon unsalted butter, then season to taste with salt. Transfer to a lidded container, and refrigerate overnight.
- Heat 3 tablespoons clarified butter in an 8-inch nonstick skillet over medium-low. Add the chilled risotto, and shape into a thick, even pancake using a heatproof rubber spatula. Cook over medium-low heat, swirling the pan often to prevent the rice from sticking, until the underside is lightly browned and crisp, about 10 minutes.
- Gently shake and swirl the pan to make sure the risotto pancake isn't sticking at all and remains intact. Carefully slide it out onto a large round plate big enough to accommodate it. Invert another plate on top of the risotto pancake, and quickly flip the plates so that the crispy side of the rice is now facing up. Remove the top plate.
- Add the remaining 3 tablespoons clarified butter to the skillet, and carefully slide the rice into the pan, crispy-side up. Cook over medium heat, and continue swirling the skillet until the bottom side is crispy and lightly browned, 6 to 8 minutes.
- Carefully pour off and discard any extra clarified butter, and gently slide the risotto pancake onto a warm serving plate.
RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE
Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.
Provided by Daniel Gritzer
Categories Side Dish Appetizers and Hors d'Oeuvres Mains Quick and Easy Snacks Ingredient
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots (it should not stick), until very well browned on on the first side (you can tell it's ready when you see that it has browned around the edges). If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.
Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g
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